These days it is a common sight to find the shelves of supermarkets loaded up with all kinds of ancient long forgotten grains. Every time I go, I always end up buying one of them. This weekend while going through my pantry, I realised I have gathered way more than I can remember. Some of them, sitting there untouched. Months back I bought corn grits which I was going to use for making polenta. Polenta as I have gathered from research has been there all the time. With time though, people started to forget about it. I have come across numerous versions of it but yet I haven’t gathered the courage to try it out. Same was the case with a packet of buckwheat. Few days back I came across buckwheat flour based muffin recipe. No sugar, no white flour, no butter. I had to give this a try soon.
Let me tell you something about these muffins. First, they are not the usual kind. These muffins are super moist with a kind of nutty flavor. Walnuts give them a nice crunch in every bite. These muffins are packed with walnuts, grated apples, banana, honey and eggs. If you are allergic to honey, you can easily substitute sugar in place of honey. These muffins are totally guilt free. Gluten free (GF), dairy free (DF), being an added bonus. I made my sister try these and let me tell you, she is highly allergic to gluten and dairy. But she ate them and yes she survived!
Walnut buckwheat muffins (GF, DF)
- 1/2 cup buckwheat flour
- 1 tsp baking soda
- 1 tsp cinnamon powder
- 1/4 tsp salt, coarse
- 4 large eggs, organic, cage free
- 1 mashed banana (If frozen, thaw it for few minutes)
- 1/2 cup honey ( sugar can substituted as well)
- 1 apple, peeled and grated
- 1/2 cup chopped walnuts
Pre heat oven to 350F.
In a bowl, whisk together flour, baking soda, cinnamon and salt. In another bowl, whisk together eggs, banana and honey. Mix the wet ingredients with the dry and than add in the walnuts and apple. Fold it all together.
Line a muffin tray with baking cups. Lightly grease the cups with coconut or any other oil. Fill the batter to the top of the lined cups.
Bake for 30 minutes or until a tester comes out clean.
Let them cool on a wire rack.
Hope you enjoy this healthy treat. See you soon. Hugs.
**Recipe adapted from Wholeliving.com